Spanish chicken traybake

Ingredients

• 400g new potatoes, halved
• 3 tbsp runny honey
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tbsp sweet smoked paprika (pimentón), (see cook's notes)
• 4-6 whole chicken thighs
• 3 red peppers, sliced
• 50g pitted green olives, quartered
• a small bunch flat-leaf parsley, chopped
• green salad, to serve

Description

• STEP 1

  Boil the potatoes in salted water for 10 minutes until just tender. Drain well.

• STEP 2

  Heat the oven to 200C/fan 180C/gas 6. Whisk together the honey, oil, vinegar and paprika with some seasoning, and pour over the chicken thighs, peppers and potatoes in a roasting tin. Roast for 40 minutes, stirring halfway, until the chicken is cooked through and the potatoes are golden and crisp – add a splash of water if the sauce is starting to catch on the bottom of the tray.

• STEP 3

  Stir the olives and parsley through the traybake, and serve with a green salad.